Beef Fillet With Sous Vide Featherblade Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 55°C (131°F).
• STEP 2.Season the beef fillet and featherblade with salt and pepper.
• STEP 3.Place the beef fillet and featherblade in separate vacuum-sealed bags.
• STEP 4.Cook the beef fillet in the sous vide water bath for 2 hours.
• STEP 5.Braise the featherblade in a Dutch oven for 4 hours.
• STEP 6.Remove the beef fillet from the bag and pat dry with paper towels.
• STEP 7.Heat a skillet over high heat and sear the beef fillet on all sides until browned.
• STEP 8.Let the beef fillet rest for a few minutes before slicing.
• STEP 9.Serve the beef fillet with the braised featherblade and your choice of sides.

Cooking Tips

• For best results, use a high-quality beef fillet and featherblade.
• Make sure to properly season the beef before cooking to enhance the flavor.
• Searing the beef fillet after sous vide cooking adds a delicious crust.
• Letting the beef fillet rest before slicing allows the juices to redistribute and ensures a juicy result.

Storage and Serving

• Leftover beef fillet and featherblade can be stored in separate airtight containers in the refrigerator for up to 3 days.
• To reheat, gently warm the beef fillet in a skillet over low heat until heated through.
• Serve the beef fillet and featherblade with your favorite sides, such as roasted vegetables or mashed potatoes.